Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars

Journal article

Peer reviewed

Iman E. Mohiedeen, Abdullahi H. El Tinay, Abd Elmoneim O. Elkhalifa, Elfadil E. Babiker and L. O. Mallasy

International journal of food science & technology, Vol.45(6), pp.1284-1290

Received 29 September 2009; Accepted in revised form 26 March 2010

06/2010

Abstract

Cooking

essential amino acids

fermentation

in vitro protein digestibility

maize

protein fractions

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Title: Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars
Creators - without role: Iman E. Mohiedeen - University of Khartoum
Abdullahi H. El Tinay - University of Khartoum
Abd Elmoneim O. Elkhalifa - Ahfad University for Women
Elfadil E. Babiker - University of Khartoum
L. O. Mallasy - University of Khartoum
Publication Details: International journal of food science & technology, Vol.45(6), pp.1284-1290
Publisher: Blackwell Publishing Ltd
Edition: Received 29 September 2009; Accepted in revised form 26 March 2010
Number of pages: 7
Identifiers: 9932301008331
Academic Unit: University Ha'il; King Saud University
Language: English
Resource Type: Journal article